Total Time
Prep 15 mins
Cook 20 mins

These muffins are jam-packed with fresh berries and are super moist! The tartness of the raspberries is perfectly balanced by the brown sugar and banana. The banana flavor is very light and used to highlight the berries.

Ingredients Nutrition


  1. Preheat oven to 400ºF. Grease muffin cups or use muffin liners.
  2. Combine flour, white sugar, salt and baking powder.
  3. Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix.
  4. Add mashed banana, then fold in blueberries and raspberries.
  5. Fill muffin cups to top.
  6. FOR TOPPING: Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking.
  7. Bake for 20-25 minutes, or until done.
Most Helpful

Awesome! I was using up fruit that I had on hand, so used 2 bananas instead of 1, and 1 cup blueberries but no raspberries. Everything else same as in the recipe. They came out so fluffy and moist. And I made 10 instead of 8, they came out nice and big. I just messed up a bit with the topping, I didn't measure the butter and think I put in too much so it wasn't as crumbly as it should have been. So it didn't spread evenly over the tops. But it was still very very yummy. And, in the interest of dieting (ya right) I used 1/4 cup of oil instead of 1/3 and made up the diff with milk, I used 1%. I'll definitely make this again and again.

cjh818 November 23, 2012

Really enjoyed this recipe. For a change I didn't change anything in a recipe and the muffins came out perfect for us. We loved the combination of blueberries vs raspberries and found the sugar topping a nice addition to the recipe. They were gobbled up with raves reviews from all, thanks for sharing.

Mustang Sally 54269 November 16, 2011

this recipe was awesome I used cream instead of milk and added another banana oh my gosh it was so good

nrobak January 26, 2011